Preheat the oven to 375F. Pour the edamame in a strainer and run under warm water for a few seconds to melt any ice crystals. Spread the edamame on a clean dish towel and pat gently with another dish towel to dry them as much as possible. In a mixing bowl, toss the edamame with the olive oil, slat and pepper- or other seasonings. Taste one of the edamame and add more seasonings if desired. Spread the edamame in a single layer on a sheet pan and roast for 30 to 40 minutes.

Stir every 10 minutes and watch for the edamame to begin puffing and turning golden-brown. Their color will also darken, the exterior will be dry, and you'll hear them "singing" as steam escapes from inside the bean. Remove the pan from the oven and transfer the roasted edamame to a serving bowl. They are best if eaten within a few hours of roasting.